Bacon Potato Salad

bacon, egg, onion, parsley, and potatoes in mixing bowl

Chunks of potato and hard-boiled egg mingle with salty bacon, tangy dill pickles and onions in this creamy potato salad. It's a terrific side dish for any barbecue and will pretty much guarantee happy smiles around the table.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
⅔ cup mayonnaise
¼ cup dill pickle relish
¼ tsp dried dill
½ tsp kosher salt adjust to taste
½ tsp freshly ground black pepper adjust to taste
½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
6 hard boiled eggs roughly chopped
½ small red onion chopped very small
2 tablespoons chopped fresh Italian parsley

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. My choice is almost always the thin-skinned Yukon Gold potatoes. There's no need to peel them and the texture stays nice for the salad. If you decide to use a russet or red potato, you'll want to peel the potatoes for the best results.

Nutrition